SHARON’S TOMATO STEW
Recipe and photo: Sharon Naude
sjoe… I even surprised myself here… it came out really great.
- 1.5 kg potjie meat or stewing meat (beef)
- 1 onion
- 1 teaspoon crush garlic (store bought)
- 1 beef stock cube, mix with 700 ml hot water
- 4 medium potatoes, cut into quaters
- 1 can of All Gold Tomato puree (410 g)
- 1 packet All Gold Tomato paste (100 g)
- 30 – 60 ml original Mrs Balls Chutney (taste)
- approx ½ cup of brown sugar (you might want to add less – to taste)
- In a cast iron pot, heat a little cooking oil.
- Dice onion and add to oil. Add crush garlic.
- Fry till onion is transparent but be careful not to burn the garlic.
- Add your meat cubes and brown. Cook for 30 minutes with lid on.
- Take lid off and cook until all the beef stock has cooked away.
- Add your potatoes, tomato puree, tomato paste, chutney and brown sugar. Give good stir.
- Put stove on low and put lid on cast iron pot and let it pritt.
- Check every 15 minutes give a stir and ensure that it does not burn.
- Add a bit of water if needed. This will take at least 2 hours.
- When your potatoes are ready your meat will be nice and soft.
- The sauce is rich and thick and this is really very nice.
Enjoy.
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